- 1 cup crushed pineapple
- 3/4 tsp. salt
- 6 Tbsp. cornstarch
- 3 egg whites
- 1 baked pie shell (8inch)
- 1/2 pint whipping cream, whipped
- 1/4 cup finely chopped pecans
Combine pineapple with 1 cup sugar and salt in saucepan. Bring to a boil, stirring constantly. Blend cornstarch with 1/2 cup cold water in small bowl. Add to pineapple mixture. Cook until clear and glossy, stirring constantly. Set aside to cool. Beat egg whites until stiff. Fold in 2 tablespoons sugar. Fold egg whites into pineapple mixture. Spoon into pie shell. Top with whipped cream and pecans. Chill before serving.
By Robin from Washington, IA
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